Hey all, wife told me we were gonna be throwing a little get together in a month and I told her we needed more homebrew for the event! Since I dont really have much time this weekend I decided to brew a quick extract weizen tomorrow (First extract since my second batch a year and a half ago!). I have some pale ale and will hopefully have my stout on tap for the event, so i am only gonna do a half batch since im not a HUGE wheat beer fan. I do know that in the wheat beers I do enjoy, I prefer the spicy clove and really am not a fan of the banana ester! Looking online it looked like WLP 351 Bavarian wheat would be the best, but that looks like a seasonal or my LHBS was out of, as well as the wyeast equivalent!
So I got WLP380 -Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. However, searching on HBT it appears people are still getting some banana depending on temps. So my question is - What temps have you used this yeast for and what were your results?
Once again, trying to not get a in this beer Thanks!
So I got WLP380 -Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. However, searching on HBT it appears people are still getting some banana depending on temps. So my question is - What temps have you used this yeast for and what were your results?
Once again, trying to not get a in this beer Thanks!